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BARTENDERS' MANUAL
of an average drink of anj' spirituous liquor—whisky,
brandy, rum, etc.
When drawing a cork from bottles of effervescent
liquids, bold the bottle in an oblique position and
after the cork is removed continue to bold in that
way for a few moments and the nset it upright.
Keep the floor and walking board behind the bar
always dry, and have the bar-room floor looked after
from time to time during the day, if needed.
Look well after the front of your establishment.
Have the surface of windows, fan, lights, etc., well
dusted and then washed off with a towel dipped in
plain water.
After the woodwork is all cleaned
proceed with the window glass.
In cleaning chandeliers, globes, brass and metal
work, etc., see that great care is used to prevent
breakage and wear.
All this work should be done early in the morn
ing.
PRACTICAL METHOD FOR CLEANING MIR
RORS AND SILVERWARE.
Wash the silverware in soapy lukewarm water and
then dry it.
Dissolve whitening in the water and
put a thin layer of it on the article to be polished,
and let it dry. Then rub it off with a soft cloth
and polish with chamois or soft brush. Leave no
whitening in crevices.
Rub your mirrors briskly
with a damp linen cloth or towel, then dry with a
dry towel.
Be careful in cleaning mirrors to al
low no water to run down the face of the mirror
and get into the joints and crevices of the frame.
The cloth should be just damp, so that no water
can be squeezed out of it, then "ou will be safe
in using it.
PROOF AT WHICH TO SERVE LIOUORS.
Domestic whiskies should be, as a rule, served
over the bar at about 93 proof. Where the bar
man receives whiskies over proof, or where he has
aged the liquor himself, he can reduce it to 93 proof
by adding the necessary amount of clear, distilled
water and preserving the color with burned sugar
or caramel. The quantity of water to be used is deter-
determined entirely of water to be used is deter
mined entirely by the number of degrees of reduc
tion rquired. This can always be known by ascer
taining, with the proper implements, the number of
gallons in the barrel; then filling a gallon measure
and reducing that with water to 93. The implements
for determining the degrees of reduction should be
kept always on hand by those who have occasion
to reduce. After the one gallon is reduced to the
proper degree, and the contents of the barrel or
package ascertained, the rest is merely a matter
of simple calculation.
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